— — red roofs and forty kilometres of arcade.
“Bologna keeps two colours: terracotta roofs and the deep red of its old brick. The porticoes run for forty kilometres through the centre, sheltering walkers in any weather. Towers lean from the medieval quarter. The food markets along Via Pescherie Vecchie open early; the university, the oldest in the Western world, sets the rhythm of the streets. — from the studio
Each tile is finished by hand in our Knoxville studio. Artwork is slowly infused into the ceramic surface under high heat and pressure, and rests beneath a thin glossy finish. The colour lives in the surface, not on top of it.
Pick any four 4-inch tiles — National Parks you've been to, a Smokies set, the four seasons of one place. $ for a set of , cork-backed, ready to live on the table.
Capital of Emilia-Romagna in north-central Italy, with around 390,000 residents in the commune and roughly a million across the metropolitan area. The University of Bologna, founded in 1088, is the oldest continually operating university in the Western world. The historic centre holds nearly forty kilometres of porticoes, recognized by UNESCO in 2021 as a World Heritage Site. The city sits at the southern edge of the Po Valley, with the Apennine foothills rising to the south. The compact medieval core remains largely walkable end to end.
The medieval centre was once a forest of stone towers; about twenty remain of an estimated 180 from the city's height. The Two Towers, Asinelli and Garisenda, stand side by side near Piazza di Porta Ravegnana. Asinelli rises 97 metres and leans 2.2 metres off plumb; Garisenda, shorter at 47 metres, leans more sharply and was reduced for safety in the fourteenth century. The basilica of San Petronio, begun in 1390, fronts the central Piazza Maggiore with its unfinished brick facade and bare upper half.
Bologna carries three nicknames, all earned: la Dotta (the learned), la Grassa (the fat), la Rossa (the red). The food culture runs through the Quadrilatero market and out into the trattorie of the surrounding hills: tagliatelle al ragù, tortellini in brodo, mortadella thinly sliced. The Modena and Parma food corridors lie within an hour's drive. Markets open by seven; the porticoes shelter walkers in rain and summer heat alike. The air smells of espresso, baked dough, and warm stone.